Vegan peach cobbler is the ultimate summertime dessert. This recipe has all the taste of classic cobbler but is adapted to be a plant based dessert you will love! Serve it with dairy-free ice cream for the ultimate dessert.
Disclosure: This post may contain affiliate links.
This post is sponsored by Bob’s Red Mill. All thoughts and opinions are my own.
We are now entering the best parts of summer. Hot days, short nights, camping trips, and backyard barbecues. I love it!
And today, I’ve got just the treat for those backyard barbecues.
Along with your pasta salad, potato salad, and grilled tofu, I’ve got a sweet and juicy vegan peach cobbler. When peaches are at their peak, nothing can rival this perfect summer fruit. If you love peaches then you’re going to love this vegan peach cobbler. It is filled with cinnamon spiced peaches and topped with a sweet cobbler crust for a dessert that screams summer.
It’s sweet.
It’s juicy.
And it’s buttery delicious.
Ingredients & Substitutions
Cobblers are one of the easiest desserts to make. It’s a matter of macerating the fruit, making a sweet biscuit topping, and baking to golden brown perfection.
Here is everything you need.
Ingredient Notes
- Peaches – Fresh are the best but, if you don’t have access to fresh peaches, you can use frozen peaches instead. Just allow the peaches to thaw in the fridge before making the recipe.
- White and Brown Sugar – Check out my guide to vegan sugars and healthy sugar alternatives.
- Cornstarch
- Lemon Juice
- Ground Cinnamon
- Salt
- All-Purpose Flour – Bob’s Red Mill is my favorite brand of flours and the only one I recommend. They offer a great selection of gluten free and organic flours to help make recipes taste better and fit all lifestyles. Read all about why I love Bob’s Red Mill below.
- Non-Dairy Milk – Thick and creamy is best. Soy, cashew, and coconut are the kinds of milk I recommend.
My Go-To Baking Flour
I use Bob’s Red Mill products in almost all of my baked goods. They offer the largest selection of vegan, paleo, and gluten free flours that fit well with everyone’s dietary needs.
Bob’s Red Mill is an employee-owned company with the largest lines of organic, whole grain foods in the country.
For over three decades, the company has been committed to providing people everywhere with the best quality foods available. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds. And their products are minimally processed which means the grains are about as close to nature as possible before hitting your table.
And you can taste the difference! Find Bob’s Red Mill at your local grocery store and you’ll see why I am such a huge fan!
Step-by-Step Instructions
Step One – Make Peach Filling
Wash and peel the peaches. If you need help, here’s a video on how to peel peaches. Once the peels are removed, cut the peaches into 1″ cubes or thin slices (your preference). Place the peaches into the bottom of a 7 x 11 casserole dish.
Mix in the remaining filling ingredients and pour over the peaches, fully coating them as you stir. Place the dish into the oven and bake for 10 minutes. When they are finished baking, remove the casserole dish from the oven and aside.
Step Two – Make the Drop Biscuit
In a medium to large size mixing bowl, combine the flour, baking powder, sugar, baking soda, and salt. Once the dry ingredients are well mixed, add in the small cubes of butter. Use your fingers or a pastry cutter to mix in the butter until it forms small, pea-sized pieces.
Pour in the milk and stir until a stiff dough has formed. You may need to add additional milk. If so, add only 1 to 2 tablespoons at a time and stir it in completely before adding more. The dough should be stiff and crumbling.
Step Three – Assemble and Bake
Break the dough into roughly fist size pieces and cover the peach filling until it is mostly covered by the large pieces (see image below). Brush the tops of the dough with the additional non-dairy milk and finish by sprinkling with coarse sugar.
Did you know? Cobbler gets its name from the drop biscuit topping which is meant to resemble a cobbled road.
Place the cobbler in the oven and bake uncovered for 45 to 60 minutes or until the filling is bubbling and the biscuits are golden-brown. Once it is done cooking, remove from the oven and let it sit for 20 minutes before serving with vegan ice cream.
Serving And Storing
Serving – Let the cobbler sit for at least 20 minutes once out of the oven. This gives the syrup time to cool and thicken into a nice compote. Serve the cobbler with coconut whipped cream or your favorite non-dairy ice cream. Enjoy alongside your favorite summer bbq recipes.
Storing – Store leftovers in an airtight container in the refrigerator for up to 2 days.
Tips And Tricks
- Use super ripe and juicy peaches for the best results. Depending on when I plan to make it, I often find firmer peaches and let them ripen on my counter for a few days. Once they are ripe and juicy, it is time to start baking.
- For the best biscuit topping, you will want to make sure your dough is fairly dry and crumbly. Add only enough liquid for the dough to come together. If it’s too wet, it will lose its buttery flakiness.
- For a gluten-free alternative, use Bob’s Red Mill 1:1 Gluten Free Baking Blend. For a paleo version, substitute Bob’s Paleo Baking Flour Mix, arrowroot or tapioca flour for the cornstarch, and coconut sugar.
Frequently Asked Questions
Why, yes! It can. If you want to prepare this vegan peach cobbler in advance but don’t want soggy biscuits, you can prepare the filling and biscuit separately.
Instead of layering the biscuit over the peaches, add it to a parchment-lined baking sheet and bake until golden brown. Make the filling as well, according to the recipe instructions. Once out of the oven, let the biscuit cool completely before storing it. The fruit can be covered and stored in the refrigerator. The topping should be stored in an airtight container at room temperature.
When ready to serve, add the topping to the cooked peaches and gently reheat at 350F until heated all the way through. This will help combine the layers and crisp up the topping before serving.
You can use frozen peaches if you don’t have access to fresh ones. If you use frozen, allow them to thaw first and drain any extra liquid that accumulated from the freezing process.
Depending on the type of frozen peaches you get, you may need to cut the pieces in half. If you get peach halves, thaw the peaches and then cut them into pieces.
Yes! Bob’s Red Mill offers gluten-free all purpose flour too. If you need or prefer to make the cobbler gluten free, you can use the gluten free version instead.
More Vegan Crisps And Cobblers
- Perfect Vegan Apple Pie
- Vegan Fruit Tarts
- Classic Cherry Cobbler
- Blackberry Bourbon Crisp
Vegan Peach Cobbler
Ingredients
Peach Filling
- 8 cups fresh peaches, about 8-9 whole peaches
- 1/4 cup brown sugar, packed
- 2 tbsp. cornstarch
- 1 tbsp. lemon juice
- 1/2 tsp. ground cinnamon
- 1/4 tsp. salt
Drop Biscuit
- 1 1/2 cup Bob's Red Mill, All-Purpose Flour
- 1/4 cup granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup vegan butter,
- 1/4 cup non-dairy milk, plus more for brushing
Instructions
- Preheat the oven to 375 F.
- Wash and peel the peaches. Cut them into 1" pieces and place them at the bottom of a 7×11 casserole dish. Stir in the remaining filling ingredients so that the peaches are fully coated. Bake the filling for 10 minutes. Remove from the oven and set aside.
- In a separate mixing bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the butter in small cubes and mix it in with the dough using your fingers until small pea-sized pieces have formed. Add non-dairy milk and stir together until a stiff dough has formed. You may need to add a little more milk. If so, add it 1-2 teaspoons at a time.
- Drop pieces of dough onto the peach filling so that it is mostly covered with a large piece of dough. Brush additional non-dairy milk over the drop biscuits and sprinkle with coarse sugar.
- Bake for 45-60 minutes, uncovered until the filling is bubbling up and the biscuits are golden brown. Remove from the oven and let sit for 20 minutes before serving.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Jason N says
This is extremely good! It only lasted one day at our house. This will be a go-to recipe for me.
I also appreciate your guide to vegan sugars. Many vegans don’t realize that granulated white sugar is whitened using bone char.
Deb Z says
Thank you Jason. I agree. Disgusting, right?
Pamela Monroe says
Very good and easy to prepare so amazing
Thank you
Ahna says
Thanks Sarah for a delicious peach cobbler. I am an excellent ammeter chef but not much of a baker so don’t have experience with pies or cobblers. I changed the servings to 4, and did my best to adjust ingredient measurement. I didn’t have cornstarch so I submitted with tapioca flour. It worked great. It was delicious!! The perfect amount of sweetness. My husband and I loved every bite and can’t wait to eat more tonight :). We didn’t have any ice cream to accompany it but will be purchasing some today. Thanks for the boost of confidence with baking. I will definitely be saving this recipe and making many more times.